Buffalo Milk Caramelle Recipe

Prepare buffalo milk reduction

Combine 1.5 cups buffalo milk in a small saucepan over medium heat. Bring to a gentle simmer and reduce by about 25–30% (to roughly 1 to 1 1/8 cups) while stirring occasionally to prevent a skin forming, about 8–12 minutes. Remove from heat and set aside to cool slightly.

Make caramel base

In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tbsp light corn syrup. Heat over medium without stirring until the edges begin to melt; once melting, gently swirl the pan to promote even browning. Cook until the sugar reaches an amber color (around 350°F/177°C if using a candy thermometer), about 6–9 minutes.

Finish caramel with milk and butter

Carefully and slowly add the reduced warm buffalo milk to the hot sugar while whisking or stirring — do this in two pours to control bubbling (it will sputter). Stir in 2 tbsp unsalted butter until fully incorporated. Reduce heat to low and stir for 1–2 minutes until smooth.

Enrich and season

Stir in 2 tbsp heavy cream, 1 tsp fine sea salt, and 1/2 tsp vanilla. Continue cooking on very low for 2–3 minutes to reach a thick but pourable caramel consistency (target about 235–245°F/113–118°C for a soft caramel). Remove from heat and let cool until able to hold a spoon shape but still pourable, about 10–15 minutes.

Portion caramel centers

Dust a small tray or silicone mat lightly with cornstarch. Using a spoon or small scoop, portion rounded teaspoons (about 12 portions, ~10–12 g each) of caramel onto the dusted mat. Chill in the freezer for 20–30 minutes until firm enough to handle but not rock-hard. Keep refrigerated if making ahead.

Make black sesame paste

Toast 1/2 cup black sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant and slightly popping, about 3–4 minutes. Cool slightly, then transfer to a food processor or high-speed blender with 1 tbsp powdered sugar and 2 tsp neutral oil. Process until a smooth, thick paste forms (about 2–4 minutes), scraping down sides as needed. If too thick, add oil 1/4 tsp at a time.

Temper chocolate

Chop 8 oz dark chocolate finely. Melt two-thirds of it in a heatproof bowl over a pan of simmering water (double-boiler) until it reaches about 115°F (46°C). Remove from heat and add the remaining third of chopped chocolate, stirring until the temperature falls to 88–90°F (31–32°C). If using cocoa butter or 1 tsp neutral oil, stir it in now for gloss and fluidity.

Assemble caramelle centers with sesame paste

Take chilled caramel portions. Using a small spoon, place about 1/4 tsp black sesame paste atop each caramel mound and press lightly so it adheres but does not bury the caramel entirely. Return to freezer for 5–10 minutes to firm the assembly for dipping.

Coat with chocolate

Working quickly with tempered chocolate at around 88–90°F (31–32°C), use a fork or dipping tool to coat each caramel+sesame piece fully in chocolate, tapping off excess and smoothing with the fork. Place coated pieces on parchment or a silicone mat. If you want a thin sesame streak inside, you can first enrobe a thin film of sesame paste in chocolate and set before adding caramel; however, this recipe places the paste directly on the caramel.

Set and finish

Allow the chocolate to fully set at room temperature (or in a cool place) for 30–60 minutes until glossy and firm. Sprinkle a few flakes of sea salt on top of the warm-set chocolates immediately after dipping, if desired.

Prepare kumquats

Slice 6 kumquats into thin rounds (discard seeds) or halve them lengthwise if preferred. Remove visible seeds with the tip of a knife and blot dry.

Make simple candy syrup and candy kumquats

In a small saucepan combine 1/2 cup water and 1/2 cup granulated sugar. Stir over low heat until sugar dissolves, then add the kumquat slices and 1 tsp lemon juice. Bring to a gentle simmer and cook uncovered over low heat until the fruit becomes translucent and the syrup thickens, about 12–18 minutes. Turn off heat and let cool in the syrup; transfer kumquats to a rack to dry slightly or reserve a few slices for topping each caramelle.

Dry and store

If not using immediately, store candied kumquats in an airtight container with some syrup for up to 3 days chilled. Pat slices lightly before placing on chocolates to avoid extra moisture.

Once chocolates are set, optionally dust lightly with a little extra ground black sesame (from a tablespoon of ground seeds) or press one small candied kumquat slice onto each caramelle. Alternatively, place the kumquat slice beside the candy on the wrapper for a bright contrast.

Wrap individual caramelle in candy wrappers or small parchment squares. Store in a cool, dry place (not refrigerator if chocolate bloom is a concern) for up to 2 weeks, or refrigerate up to 3 weeks—bring to room temperature before serving for best flavor and texture.